The only problem with doing experiments (with higher bake temperatures)when I am at market making my regular preferment Lehmann dough pizzas, is as you can see the bottom of that pizza crust did burn. I then burnt different pizzas even as the temperatures dropped. While I am at market, I mostly have to keep my deck oven temperatures about the same, because I have to keep baking pies.

I would like to play around with different doughs in my deck oven more, but I havenít as of now. My deck oven even takes an hour to heat up the deck, the same as other ovens at home, used with pizza stones.

I guess this is a cop-out, but to clean everything up and try each dough at market, can also be time consuming, just like some of the doughs you have mentioned, but at least those doughs could be baked at my normal temperatures.

Maybe one of these days I will try different doughs and max out the temperatures, but not on a market day.

I contacted Pizza Master a few months ago (twice) and never heard back. Yeah, they seem to be out of South Africa, maybe w/ a big distributor out of Sweden...something like that anyway. A little wary. There doesn't seem to be that much info out there about them.

Baker's Pride electric, huh? Interesting. I've always figured I would use gas, but never had a reason, necessarily.

Can anyone chime in on pros or cons, as far as gas or electric?

I've got some great leads here.

Logged

buceriasdon

I put some numbers together a few months back comparing gas and electric ovens monthly cost to operate and here in my area of the world gas came out ahead of electric. One big cost for electric was the electric power company(in Mexico) would require a new seperate transformer be installed at my cost. I found the process of comparison very difficult to accomplish and much of it was guesstimating. I have seen only one big chain(Tower Pizza) here use an electric conveyor, Dominoes uses gas ovens. All the mom and pop pizzerias use gas deck ovens. Sorry I can't be of more assistance.Don

As you are looking for an oven that can achieve high temps not wood or coal fired, you can try what I did. I have a Cecilware 240 volt deck oven which was modified by bypassing the stop point of the thermostat. With this mod I can reach 950 degrees which is the max of my thermometer. I don't know if you are planning this for home use or commercial, but if it is commercial this mod is not UL certified so you probably won't pass inspection. If it is for home use you might want to keep it outside.Regarding gas vs electric-I recall electric produces a drier heat. Cost is a factor for restaurants to use gas; but this does not include repair as Consumers Report some time back noted that electric ovens are more problem free(they compared home use ovens not commercial).

Norma, your pies look great! High temp ones as well, but yeah, some of the bottoms are a little aggressive.

Norma,wonder if there's a way to divert the heat to avoid the over-charring? Different stones? Maybe the first couple of pies you cook at that temp have to be started on the floor and at some point transferred to a screen to finish. Not suggesting that you try it, just thinking of possibilities at that temp.

On some of my experimental pies, even at lower temperatures, I do need to use a screen, or my bottom crust will get too dark. I only experimented one time with Caputo flour in the deck oven, and the temperatures wasnít really high. Someday I need to do experiments on using Caputo at high temperatures. I donít know how the newer Bakerís Pride deck ovens work, or if they are better than mine, but I donít really understand how I could divert the heat. My pizza stones or the original ones that came with the oven. My Bakerís Pride deck oven was used when I purchased it. In my opinion, I would need to experiment with different doughs, at higher temperatures, to see what would happen.

Norma, I know someone chimed in that some Baker's Pride electrics go to 800, but what does yours max out at. I saw the pics of your pies at 670-700. Is that the max- 700?

By the way, I grew up in Harrisburg- probably not far from your market. Just a tid bit.

pie eye,

I donít know what my Bakerís Pride oven maxes out at. I never tried to turn it the whole way up. I canít really experiment with too high of temperatures while I am at market, because I need to keep making pies all day. On non market days I could experiment more (with higher bake temperatures), but then I wouldnít have someone to help eat all those pies. I canít just throw a pizza party on non market days. One of these days I will experiment to see how high my deck oven temperatures do get.